in Soup Recipes

Pumpkin soup with fresh coriander

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tsp ginger, grated
  • 1 tbsp oil
  • 600 g pumpkin(s)
  • 1 chili pepper(s), red
  • 200 ml coconut milk
  • 2 sprigs lemongrass
  • 2 kaffir lime leaves
  • 1 star anise
  • 250 ml vegetable stock
  • ½ bunch coriander, fresh
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coconut milk and lemongrass add an Asian touch, chili and ginger the necessary spice

Finely chop the onion and garlic, and fry the grated ginger, lemongrass, chili, and lime leaves in oil. Add the diced pumpkin and deglaze with coconut milk and stock. Season with salt and star anise, then simmer covered until the pumpkin is soft. Remove the lemongrass, anise, and lime leaves, and optionally the chili (if you don’t want it too spicy). Purée the soup finely and serve with chopped coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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